Roasted Beet & Citrus Salad with Goat Cheese and Candied Pecans
A vibrant and flavorful salad featuring roasted beets, bright citrus fruits, creamy goat cheese, and crunchy candied pecans. Perfect as a light lunch or side dish.
Equipment
- Baking Sheet
- Mixing bowl
- Small saucepan
Ingredients
Main Ingredients
- 2 medium Beets about 1 pound
- 1 Orange segmented
- 1/2 Grapefruit segmented
- 4 ounces Goat Cheese crumbled
- 1/2 cup Pecans candied
- 2 tablespoons Olive Oil
- 1 tablespoon Balsamic Glaze
- to taste Salt and Pepper
Instructions
Instructions
- Preheat oven to 400°F (200°C). Wash and trim the beets, leaving about 1/2 inch of stem and root.
- Toss beets with 1 tablespoon of olive oil, salt, and pepper. Roast for 30-40 minutes, or until tender when pierced with a fork.
- While beets are roasting, segment the orange and grapefruit. Set aside.
- Once beets are cool enough to handle, peel and chop into bite-sized pieces.
- In a large bowl, combine the chopped beets, orange segments, grapefruit segments, crumbled goat cheese, and candied pecans.
- Drizzle with remaining olive oil and balsamic glaze. Gently toss to combine.
- Season with salt and pepper to taste. Serve immediately or chill for later.
Notes
For candied pecans, toast pecans in a small saucepan with 2 tablespoons of sugar and 1 tablespoon of water over medium heat until sugar is caramelized and pecans are coated. Let cool completely before adding to salad. You can substitute other nuts or seeds for the pecans.